Beef Free Rosemary-Garlic Lamb Stew with Ceylon Cinnamon
Slow-braised lamb shoulder is one of those deeply satisfying meals that fills the whole kitchen with an aroma that makes everyone wander in asking what's for dinner. The combination of fresh rosemary, minced garlic, and warm spices — Ceylon cinnamon, turmeric, and ginger — gives this stew a complexity that feels almost effortlessly sophisticated. What really sets it apart is the braising liquid: pomegranate juice and apple cider vinegar bring a gentle tartness that cuts through the richness of the lamb, while bone broth keeps everything deeply savory and full-bodied. Chunks of sweet potato and carrot soak up all of that spiced, fragrant liquid as they cook, turning tender and almost silky by the time the stew is done. The two-stage braise — first the lamb alone, then the vegetables added later — means nothing gets mushy or overcooked, just perfectly yielding. It's a one-pot meal that genuinely rewards patience, and the fork-tender results speak for themselves. A scatter of fresh parsley at the end adds a bright, herby finish that ties the whole bowl together.
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Learn more →Ingredients
4 servings
- 2 lb bone-in lamb shoulder or leg, cut into 2-inch pieces
- 1 tsp fine sea salt
- 2 tbsp coconut oil
- 1 medium yellow onion, roughly chopped
- 4 cloves garlic, minced
- 2 medium carrots, cut into 1-inch pieces
- 2 stalks celery, cut into 1-inch pieces
- 1 medium sweet potato, peeled and cut into 1-inch cubes
- 3 sprigs fresh rosemary
- ½ tsp ground ceylon cinnamon
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- ½ cup pomegranate juice
- 2 tbsp apple cider vinegar
- 3 cups bone broth
For serving
- 2 tbsp fresh parsley, roughly chopped (optional)
Instructions
- 1
Pat the lamb pieces thoroughly dry with paper towels, then season all over with the sea salt.
- 2
Heat the coconut oil in a Dutch oven over medium-high heat until shimmering. Working in two batches to avoid crowding, add the lamb pieces and sear undisturbed for 3–4 minutes per side, until deeply browned on at least two surfaces. Transfer the seared lamb to a plate and set aside.
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